Mar 27, 2016

Hawaiian Soda Box Cakes

Local Soda Boxes From Kualapuu MarketClick on photo to view larger

I've lived in Hawaii for many years now and have always been curious about the local custom of baking a large sheet cake in a foil lined corrugated cardboard soda box. The reason locals use soda boxes is that they are the perfect size for a large one layer luau cake, and the box can be acquired free at one of our local grocery stores. I began to wonder if the cardboard box would catch fire in my oven? I asked my friend Blossom Poepoe, general manager of our local Kanemitsu Bakery, if there was a fire hazard using a soda box in my oven. Blossom said not to worry, it won't catch on fire, but she didn't say why. After considerable research, I found out that corrugated cardboard has a flash point of 451˚F. This means that if you bake a cake in a corrugated cardboard box (lined with foil, placed shinny side down), you don't have to worry about catching your house on fire. Most cakes are baked at 350˚F so it should be safe. I also found out that it is advisable to bake the cake on the center shelf of your oven because the heat is more even in that spot. Corrugated cardboard actually helps to insulate the cake, keeping it from burning and keeping it moist. You should also remember to only use the soda box once, because it gets crispy after baking in it the first time.The good news is that because of the box, the cake is portable when covered with more foil, and the foil lining is helpful in removing the cake if you want to, then you can just throw away the box without having to clean it. Yes... I like that!The following recipe is one that I usually bake in a 9 inch square baking dish, so I tried baking the same recipe in a foil lined soda box, just like the locals do, and it came out great. Naturally you can make a larger cake if your box is bigger, just increase the ingredients accordingly.

Soda Box Pineapple Perfection CakeThis is a wonderful cake, baked in a soda box, for your next luau.

In a mixing bowl, blend the sugar and oil. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt; add to the sour cream mixture. Stir in pineapple. Transfer the mixture to the foil lined, greased box. Combine the topping ingredients; sprinkle over batter. Place the box on a cookie sheet or sheet pan, and bake at 350˚F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 9 servings.

Note: Cover cake lightly with a sheet of foil during the last few minutes of cooking to keep the coconut from getting too brown. Also if you like nuts in your cake, add 1/2 cup of chopped and toasted Macadamia nuts, or pecans to the batter.

Soda Box Hawaiian Wedding CakeApparently this cake is not served at Hawaiian weddings and the name is not to be taken literally. It is just what it has traditionally been called in old Hawaiian church cookbooks and probably just means that it is for special occasions with the flavor of Hawaii. Regardless, it's moist and delicious!Ingredients:
2 1/4 cups flour
2 cups sugar
3 eggs
dash salt
2 teaspoons baking soda
1 large ripe banana, crushed
20 ounce can crushed pineapple with juice
1 cup chopped pecans, optional

Procedure:
Combine all cake ingredients in a bowl; mix by hand. Pour into a 13x9-inch heavy duty foil lined corrugated soda box (foil should be shinny side down), greased & floured. Bake at 350˚F for about 40-50 minutes until spongy. (It should bounce back when pressed.) Let cool.

For frosting, beat together cream cheese, butter, and vanilla until well-blended. Gradually add powdered sugar and beat until completely incorporated. Add whipping cream until you reach the desired consistency; beat on high until light and fluffy. Frost cooled cake with cream cheese frosting. Store in refrigerator until ready to use. Makes 12 to 15 servings.

Note: You can top each slice of cake with a maraschino cherry to make it special.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

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CREATIONS BY KIMBERLY

Creations by Kimberly is my wife's company. She specializes in wholesale custom pillow cases, placemats, aprons, tote bags, etc., all in beautiful tropical fabrics. Kimberly's products are sold in retail outlets on most of Hawaii's islands. Click on the logo above to visit her website and see her products.